Margherita Pizza Recipe
Classic pizza with tomatoes, mozzarella, and basil
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (about 110°F) and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.
- 3
Knead the Dough
Mix until a dough forms, then transfer to a floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Pizza Assembly
- 5
Prepare the Oven
Preheat your oven to 475°F (245°C) and if using a pizza stone, place it in the oven to heat up.
- 6
Shape the Dough
Once the dough has risen, punch it down and transfer it back to a floured surface. Roll out the dough into a round shape, about 12 inches in diameter.
- 7
Add Tomato Toppings
Slice the fresh tomatoes and layer them evenly over the dough. Season with a bit of salt and black pepper.
- 8
Add Cheese
Tear the fresh mozzarella into pieces and scatter them evenly over the tomatoes.
- 9
Add Basil and Oil
Scatter fresh basil leaves over the top and drizzle with olive oil.
- 10
Bake the Pizza
Transfer the pizza to the oven (or onto the pizza stone if using) and bake for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
- 11
Serve
Remove the pizza from the oven, let it cool for a minute, then slice and serve hot.